easter carrot cake
Adapted from: The Lucky Santangelo Cookbook
yield
8 serving(s)
prep time
10 Min
cook time
25 Min
method
Bake
Ingredients For easter carrot cake
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¾ cup granulated sugar
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1 cup brown sugar
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¾ cup corn oil
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1 tbs. vanilla
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4 eggs
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2 cups self-rising flour
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1 tsp. ground cinnamon
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3 ½ cups shredded carrots
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¼ cup raisins – chopped
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¼ cup chocolate chips - chopped
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¼ cup milk
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frosting:
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8 oz. cream cheese
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4 tbs. unsalted butter
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1 cup confectioners’ sugar
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1 tsp. vanilla
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½ cup shredded coconut – toasted
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peeps marshmallow candy for decorating
How To Make easter carrot cake
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1Preheat Oven 350 degrees: Using the shredding blade of a food processor shred the carrots and set aside. Using a food processor combine the sugars, oil, milk, vanilla and the eggs. Stir in the carrots, raisings, chocolate chips and the flour. Prepare two 8 inch baking pans with butter and flour and pour the batter evenly into the pans. Bake 20 – 25 minutes or until the toothpick test comes out clean. Let the cakes cool before gently removing from the pan. For the Frosting: In a small frying pan gently brown the coconut. In a medium bowl, using and electric hand mixer, blend the cream cheese, butter, confectioners’ sugar, vanilla and salt until creamy. Place one cake on a cake plate or stand and frost the middle, top with the remaining cake and frost the entire cake. Place the toasted coconut around the sides of the cake.
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